Curried Chickpeas and Black Beans

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce garbanzo beans rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons curry powder 
• 0.3 cup parsley fresh chopped
• 1 tablespoon ginger minced peeled
• 1 tablespoon juice of lemon 
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and gingerroot; saut 3 minutes or until tender. Stir in curry powder; cook an additional minute.
3. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally.
4. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes.
5. Remove from heat; stir in fresh parsley and lemon juice.
6. Serve warm.